Recipe - Barbecued Chicken Sandwich

2 Whole chickens( 3 One half pounds
each)
3 tablespoon Dry rub #1
Barbecue sauce
****** Dry Rub #1 ******
1 tablespoon Paprka, Hungarian
One half teaspoon Celery salt
One half teaspoon Sugar
One half teaspoon Sage
One half teaspoon Mustard
One half teaspoon Chipotle powder
****** Barbecue Sauce ******
1 tablespoon Peanut oil
2 tablespoon Onion; minced
1 One half cup Cider vinegar
1 cup Ketchup
3 tablespoon Dry rub #1
2 tablespoon Brown sugar
1 cup Coffee
1 tablespoon Mustard
2 cup Garlic; minced

Mix all ingredients well and reserve in refrigerator, covered tightly. Will
keep for up to 2 weeks.
Barbecue Sauce:

In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add
remaining ingredients and simmer until thickened. Rub the chicken inside
and out, with dry rub #1, making sure to get under the skin as much as
possible. Massage the bird well and refrigerate overnight. Prepare the
grill with soaked wood chips. Split the chicken in half and cook on the
grill over slow heat for 45 minutes or until cooked. Allow the chicken to
cool slightly. Pick the meat off the bone, remove the skin. Chop the
chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white
bun with cole slaw.

Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights
Reserved
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634

Posted to MCRecipe Digest V1 #235

Date: Sun, 6 Oct 1996 00:41:52 0400 (EDT)

From: Chuck Tapping ctapping@USIT.NET